Saturday, July 22, 2017

Spicy black bean salad with lime and cilantro #recipe #mystery #giveaway @AbbottMysteries






What is more refreshing than lime and cilantro? And they both go so well with black beans. If you know us, you know that we love our bean salads. They are especially good if you are trying to bring down the carbs and also great if you’re going gluten-free.  If you just want to increase the proportion of veggies to ‘other’ then they are for you. Plus, like the gift that keeps on giving, they are better the next day. Most of our bean or lentil salads are savory, but the lime and cilantro give this one an exotic taste, that is ramped up by the seasonings.   

I wanted it as a side for our annual writers get together at Lake of Bays, Ontario. I tested it at home and DH and I both loved it. At the writers’ get together, Linda and I were a team for dinner. Because of the lime and cilantro, this went well with the chicken skewers and peanut sauce.  I’ll post the chicken skewers and peanut sauce recipe in two weeks! Wait for it.  

 This black bean salad is very pretty and everyone liked it, although I did forget the avocado on day one.  I added that the second day for lunch and and one more ingredient.   It was a hit both days.

All in all, we find this recipe to be a keeper. I think you can mix and match veggies as long as you keep to the essential lime and cilantro ingredients.  Giveaway alert:  we’ll have a draw for a copy of The Hammett Hex (or substitute). All you have to do is spot the new ingredient in the second version and mention in a comment.  Get your detective chefs hats on and good luck!




All you need for Spicy Black Bean Salad with Lime and Cilantro

      1 can (15 oz) black beans, drained and rinsed well
1 yellow bell pepper, diced
1 red bell pepper, diced
2 medium cloves garlic, minced
      1 medium tomato, seeded and chopped
      2 green onions, sliced (white and green)
1 teaspoons salt
1 teaspoon Sriracha
2 tablespoons sugar ( I usually use Splenda)
1/2 cup extra virgin olive oil
1 teaspoon lime zest
Juice from 3 1/2 limes
3/4 cup chopped fresh cilantro plus some for garnish
1 ripe avocado chopped


All you do is:

Rinse and drain beans.





Dice peppers, We're just showing the yellow here.



Seed and chop tomato.



Slice green onions.




Chop cilantro.  Not sure where that photo went!

Combine all veggies except for avocado in a large bowl and mix well. 



In a pitcher, combine oil, limes zest and juice, salt, sugar and Sriracha.  



 Please notice the size of Sriracha I had to buy to get the one tsp.  The avocado will give you a sense of proportion.  Have since found smaller containers, but you can expect to find Sriracha as an ingredient in many recipes to come.


Mix dressing into salad.  Cover and chill at least 30 minutes or even overnight. Right before serving, chop avocado, add to salad and fold gently, being careful not to squish the avocado..  Serve the salad at room temperature.

With the chicken and Linda's great veggie dish (coming soon!), it was a hit.  



Any suggestions for how to change this up (as they say).  You can see what I did, but what would you add or subtract from it?  

Here it is on day two, with an addition and the avocado.



 
Happy eating everyone!



Mystery Lovers Kitchen is celebrating it’s
7th anniversary!

7 years of recipes, books, and loads of fun.
As we begin our 8th year of the blog,
help us celebrate by entering our photo contest.
5 people will win a Mystery Lovers' Kitchen tote bag
and the 9 mysteries shown below - one from each of us!
Don't delay, enter today!

Photo of prize

Here's how it goes:

1. Take a picture of any one OR MORE of our books (does not have to be one shown above) in the following categories:
a) with a cat
b) with a dog
c) having summer fun
d) in a library
e) in a bookstore

Whose books?

Why the 9 Mystery Lovers Kitchen authors, of course.

Krista Davis * Cleo Coyle *  Leslie Budewitz  
Daryl Wood Gerber * Lucy Burdette * Linda Wiken  
Sheila Connolly * Peg Cochran* Victoria Abbott

...do what you gotta do! There's a sweet prize at stake.

2. Submit your picture below.
Submission period ends midnight July 25th.

3. Share your entry (on Facebook, Twitter, Instagram, or else-wise,
we'll be flexible). 

We'll choose one winner in each category!

5 chances to win! Good luck!


In case you don't know, Victoria Abbott is a collaboration between  me, Mary Jane Maffini, and my daughter Victoria. Together we write the book collector mysteries.   We think that reading them is like taking a lovely trip to a mysterious place where books are everything and, yes, murder happens and great meals are served and some relatives are not to be trusted. Of course, justice prevails in the end and books are loved.

 



We like to think our book collector mysteries are fun, easy to read and surprising too. All five titles are available in print, e-book and audio format. Don't miss out.  You can get to meet Peachy (posing below) aka Walter the Pug.  Watch out for the Siamese cats - one is good and one will get you!





 .
Get in on more fun with  our email newsletter.  All you need to do to get on the list is ask us RIGHT HERE

Here are some of MJ's books: set in Canada's capital with feisty lawyer Camilla MacPhee and various fleeing felons and frustrating family. Trust me,  Jordan doesn't have a monopoly on unusual family and friends.  This series is very well priced now in e-books, but also available in print. 


We’re also on Facebook and love to hear from you.  Click to link to Mary Jane Maffini

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32 comments:

  1. This looks perfect MJ! I found some natural Siracha sauce with fewer chemicals and sodium. I will let you know how it tastes!

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    Replies
    1. Great! I might get a gallon of it, in that case. Hugs.

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    2. Roberta - please don't forget to post the brand if it's tasty, I'd love to try it as well. The less chemicals and sodium the better!

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  2. Oh my gosh, this is PERFECT for summer!!!

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  3. Is it the coconut milk? Looks very refreshing!!! :-)

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    Replies
    1. LOL, it turned out there are TWO ingredients. You are in the draw, Nicole!

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  4. I have no idea, but will take a guess that it is the Sriracha sauce, which is not the usual ingredient in a bean salad. (I really want a copy of Hemmett Hex, so much so that I accidentally bought two copies of Marsh Madness! :D ) . That coconut milk which you did not use is giving me ideas...! It would be a delightful addition. Since our beloved butcher shop burned down, I have been trying out beans on my family (my kids do not want to eat factory farmed meat if they can avoid it). I bought several varieties of beans from Rancho Gordo, and oh my! They are wonderful!! (favourite so far: Marcellina beans named for Marcella Hazan. Cooked plain, and then added olive oil, minced preserved lemon rind and brine, on greens with quick-pickled red onion and squid on top!!). -- Monika of Manotick

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    Replies
    1. Thanks for the tip, Monika! I see you spotted that coconut milk.

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  5. Great idea for a summer salad--tasty, refreshing, fortifying. Black beans are one of my fave superfoods, I always feel better after noshing a portion. Thanks for sharing and have a wonderful weekend, MJ & Victoria! xoox --Cleo

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    Replies
    1. You too, my friend! I am thinking about your iced coffee recipe today. Hugs.

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  6. I think it sounds so good for a salad that has not many ingredients. I am always looking for ideas for hubby to make us as we seem sometimes to always go to the same things. Have a wonderful weekend both of you and thank you for posting! ptclayton2@aol.com

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  7. I think the addition you had on second day was lentils. Of your original recipe, I would add corn. Love corn in bean salads.
    little lamb lst at yahoo dot com

    ReplyDelete
    Replies
    1. Corn would be great. We will probably add grilled corn the next time!

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  8. Lovely salad, MJ. So easy and fresh! Yum. Hope lots more people join in the giveaway. ~ Daryl

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    Replies
    1. Thank you and me too! But I have some takers!

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  9. I think the added ingredient is lentils. I would add some minced garlic. It sounds really yummy as is, though! aut1063@gmail.com

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    Replies
    1. I have just added some garlic to the one I am making to take tonight. I think you are right! MJ

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    2. YAY! I think garlic makes everything better.

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  10. I am one of those people (fortunately, so is my husband) who think cilantro tastes like soap.
    Otherwise, this looks lovely and tasty.

    I see coconut milk in your ingredient picture, but not in the list.
    libbydodd at comcast dot net

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    Replies
    1. Good eye! My hubby HATES cilantro and I love it. But he really likes this salad. I think you could use parsley and some other savory stuff. Hugs. MJ

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  11. I think it's lentils on the second day - Sandy Morse

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  12. It looks like another type of bean was added, maybe lentils. Looks like a great summer salad. Quinoa also might be another great addition.
    diannekc8(at)gmail(dot)com

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  13. Looks like lentils, maybe. I think mango would be a good addition. I love the lime and hate the cilantro! Somewhere I read that love or hate of cilantro is genetic.
    patdupuy@yahoo.com

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  14. This comment has been removed by the author.

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  15. this looked SO good! i made a version of it, i was making salsa, and kept some separate,to add, i had no peppers, so i added dried peppers and corn (same colour!)no siracha so i added another hot sauce, i thought it needed cumin, so, i added that, it was pretty and delicious! i had it with eggs this morning and it was yummy! dkmouser@aol.com

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  16. The recipe doesn't mention the Thai Kitchen Coconut Milk and the finished recipe showed an added dried bean, it looks like lentil, maybe a brown lentil.
    Love the recipe. I'm going to give it a try.
    scarletbegonia5858(at)gmail(dot)com

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